Heat a char-grill pan over medium-high heat and cook corn for 10 minutes, turning often, until lightly charred. Once slightly cooled, remove kernels from corn. Combine corn, tomato, coriander, and lime juice in a bowl
Meanwhile, sprinkle turkey with cumin, coriander and chilli. Spray a large non-stick frying pan with olive oil and cook turkey for 4 to 5 minutes over medium-high heat or until cooked through. Set aside
Spray 1 side of the tortillas lightly with olive oil spray. Place tortilla's oil-side down, on a clean surface. Top half of each tortilla with half the cheddar, turkey, red onion and half the corn salsa. Top with remaining cheddar and fold over tortilla to enclose
Heat a frying pan over medium heat. Cook 1 quesadilla at a time, for 2 minutes until golden and cheese is melting. Transfer to a plate. Repeat with remaining quesadillas
Cut quesadillas in half, top with coriander sprigs and serve with remaining corn salsa, sour cream and lime wedges
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